(http://i59.photobucket.com/albums/g318/bradstab/Tasso.jpg)
This is my first attempt making Tasso.It tastes really good,nice and spicy. I did not have any butt, so I used some loin I had.
That looks great Brad!
Dry cure ?
How long to your cure it ?
Quote from: FLBentRider on November 06, 2009, 11:04:34 AM
That looks great Brad!
Dry cure ?
How long to your cure it ?
Thanks,
I cured it for 4 hours with insticure #1, salt and sugar.
Then rubbed it with dry spices over night and smoked for 2.5 hours until IT of 150f
That looks awesome... I had tasso for the first time in Charleston, SC last month. I will need to try that sometime!
Did you get the recipe from this site?
Quote from: squirtthecat on November 06, 2009, 11:18:49 AM
That looks awesome... I had tasso for the first time in Charleston, SC last month. I will need to try that sometime!
Did you get the recipe from this site?
I did, I took some liberty with the dry rub. I left out the allspice and toasted an ancho chili, ground it with a touch of cinnamon and I also added a bit of garlic and onion powder, as well as paprika. I did use the cayenne, marjoram and pepper from the recipe. I like the flavor of the ancho. (oh a very small amount of cumin)
Thanks! Will bookmark this one for future reference... (once I get brave enough to try curing)
Quote from: Brad Stab on November 06, 2009, 11:10:10 AM
Quote from: FLBentRider on November 06, 2009, 11:04:34 AM
That looks great Brad!
Dry cure ?
How long to your cure it ?
Thanks,
I cured it for 4 hours with insticure #1, salt and sugar.
Then rubbed it with dry spices over night and smoked for 2.5 hours until IT of 150f
Cure 4 hours or 4 days ?
FBR,
Hours not days. They are small pieces, about 1# each.It is a pretty strong cure using a tablespoon of Prague #1 for 5 lbs of pork.
That looks mighty tasty.
I have never made any Tasso but will before long.
They do look great Brad. Any leftovers :D
HR
You tasso looks great Brad. Man I love that stuff in gumbo and such. There is a good tasso recipe posted in the pork section of the recipe site. Stickbowcrafter posted it. I have used it many times. Really good. NePaS has a really good recipe too. I've used his as well.
KyNola
I did you the recipe from the site. I did take some liberties with the rub however. I added a toasted & ground ancho, a little onion and garlic, paprika and a very small amount of cumin to the rub in the recipe. I want to make some gumbo and jambalaya with it. :)
And red beans and rice!! Check out Jan's recipe for red beans and rice in the non smoked section of the forum. Just add some tasso along with the andouille and ham. YUM!!!
KyNola
Quote from: KyNola on November 07, 2009, 07:37:40 AM
And red beans and rice!! Check out Jan's recipe for red beans and rice in the non smoked section of the forum. Just add some tasso along with the andouille and ham. YUM!!!
KyNola
Will do, and thanks!!
Quote from: KyNola on November 07, 2009, 07:37:40 AM
And red beans and rice!! Check out Jan's recipe for red beans and rice in the non smoked section of the forum. Just add some tasso along with the andouille and ham. YUM!!!
KyNola
Now that does sound gooood.
Last night was improvisational red beans and rice. I had rice, I had no red beans, but I did have pigeon pea's. I didn't have any andouilli, but I did have hot Italian sausage (I know) and I did have my Tasso.
I cut the sausage into 1 inch pieces and browned them in some duck fat, added a couple diced onions and let them caramelize, dropped in a couple diced tomatoes, some crushed garlic and let the tomatoes melt. I then added my tasso cut into .5 inch dice and then the rice and a couple bay leaves. I added only a touch of salt and pepper. Then is went chicken stock, brought to a simmer, covered and baked at 325f for 25 minutes. Let it rest for 10 minutes covered, fluffed with a fork and it was chow time. All rinsed down with a couple lagers. It was pretty good id I may say so ;D
Sounds good to me Brad!
My wife Jan made a double batch of her red beans and rice recipe Saturday afternoon. One of our good friends who had her recipe for the first time a couple of weeks ago whined and asked if he supplied the red beans would she make it again. Of course she said SURE! He showed up at our door Saturday with 12 cans of beans! :D
Brad, looks like you have the ground running with your Bradley. Glad to have you with us.
KyNola
Thanks KyNola,
I feel like a little boy with a new toy.
I bet between you and your wife their is always amazing food on the table.
Only 12 cans of beans?
I don't know if I would call it amazing but we have fun making it together.
Have you hot smoked any salmon yet using Kummok's method? It's in the fish section of this forum at the very top. OMG!
KyNola
Looks great Brad. I want to give this a try. I would like to have some handy for my gumbo recipe.
One thing. My bag of Prague #1 states 2 Tablespoons ( or 6 teaspoons) for 25 lbs of meat. You state that you used 1 Tablespoon. Did you mean 1 teaspoon? Just wanted to make sure.
Thanks for sharing.
Quote from: Mystic Smoke on November 15, 2009, 08:48:10 AM
Looks great Brad. I want to give this a try. I would like to have some handy for my gumbo recipe.
One thing. My bag of Prague #1 states 2 Tablespoons ( or 6 teaspoons) for 25 lbs of meat. You state that you used 1 Tablespoon. Did you mean 1 teaspoon? Just wanted to make sure.
Thanks for sharing.
Hi Mystic Smoke, I know that sounds like a lot of cure, but it's a very short cure. Only 4 hours, so thats why the recipe calls for so much InstaCure.So it is in fact 1 Tbsp
Sounds like the substitutions worked very well. Sometimes we surprise ourselves when getting creative with things.